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Vegan 7 Layer Dip

I should admit that 7 layer dips have never been my thing. I did not enjoy lots of sour cream and cheese in one go but now I reinvented this dip into something healthier with good fats and made into a dish that can be a party dish or a main dish alone with a mixed salad and some tortilla chips.

 

 

 

 

 

 

 

  • I can pinto beans rinsed or use cooked dried beans
  • 1 ½ cup cooked quinoa
  • 4 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp. Bragg’s liquid amino
  • 1 tsp salt
  • 1 tsp maple syrup
  • 2 large and ripe avocados
  • Lemon Juice
  • 1 cup cashews, soaked in water for 1 hour
  • ½ cup water
  • ¼ cup almond milk
  • 1 tbsp. nutritional yeast
  • 1 tsp sriracha sauce
  • ¼ cup pickled Jalapenos, diced
  • ½ cup cilantro, mined
  • Tortilla chips
  • 1 cup cherry tomatoes, cut in half

 

 

 

 

 

 

  1. Make refried beans by mixing beans with 2 tsp garlic powder, the Bragg’s liquid amino, ½ tsp cumin, 1 tsp chili powder and a little water. Mix until beans are mashed and spices incorporated
  2. Spread beans in an 8×12 baking dish or serving dish.
  3. Blend the cooked quinoa with remaining chili powder, garlic powder, 1 tbsp. on lemon juice, maple syrup, salt and cumin. Spread on top of beans in an even layer.
  4. Strain cashews and mix in a vita mixer or a food processor with ½ cup water, almond milk, 1 tbsp. lemon juice, a pinch of salt, nutritional yeast and sriracha sauce until completely creamy. Drizzle half over quinoa.
  5. Scoop out avocados and mash with back of a fork with a little lemon juice until smooth. Spread on top of quinoa.
  6. Top the tomatoes over, then cilantro and then diced pickled jalapeno and finally drizzle cashew sour cream over. Serve with a side of tortilla chips.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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